Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (18106)	12/5/2006 1:33:37 PM
From: Ken Adams	Read Replies (1) \| Respond to of 25073

Didn't we have a conversation some time ago about chicken giblets. I know we did.... well, I got hungry for them again and last night I fried up a skillet full of them. This time I did them in about 1/4 inch of fresh Crisco. They were delicious as was that wonderful chicken gravy over some Stove Top stuffing. Have enough for another great meal tonight. Made a splattery mess on top of my stove though. Next time I'll spread newspapers. Put the electric skillet on top of them.

To: sandintoes who wrote (18106)	12/5/2006 1:41:27 PM
From: PatiBob	Read Replies (1) \| Respond to of 25073

They look so good because someone else made them.<g>

To: sandintoes who wrote (18106)	2/17/2007 10:39:16 AM
From: GROUND ZERO™	Read Replies (2) \| Respond to of 25073

For Valentine's Day, I made a chocolate spice pork tenderloin, it was incredibly delicious, this was the first time I ever used chocolate in my cooking... First, trim off all the fat and silver skin, then make a dry rub and coated the pork tenderloins (two of them)... The rub: 4 tbs unsweetened cocoa powder 2 tbs white pepper 1/2 tbs salt 3 tbs cinnamon 1 tbs allspice 1/2 tbs ground gloves 1/2 nutmeg I let the tenderloin sit in the fridge for the rest of the day... I pan seared all 4 sides of the pork for two minutes on each side in a lightly oiled pan on medium high, then finished the pork off in a 400 degree oven for 12 minutes right in the pan... Let it rest for ten minutes... While the pork was resting, I added some more EV olive oil to the pan and sauteed carrots, mushrooms, and onions... when the veggies were done, I removed them from the heat... I then quickly added about 1 oz of apple juice to the very hot pan, I deglazed the pan, then added a small splash of white zinfindel, then a few tbs of butter, kept stirring and let the sauce thicken... Slice up the pork on a bias, serve with the veggies and pour the sauce over the pork, or keep the sauce on the side, the pork is incredible without any sauce too... Put on some Mozart and enjoy!!! GZ